MOM’S PINEAPPLE SHEETCAKE BARS
2 cups sugar
1-20 oz. can crushed pineapple, un-drained
2 cups cake flour
2 teaspoons baking soda
1 teaspoon vanilla
Caramel Walnut Frosting:
1 stick sweet cream butter
1 cup light brown sugar
4 tablespoons cream
1/2 cup ground walnuts
1/2 cup coconut (if you do not add coconut, use 1 cup of walnuts)
Preheat oven to 325 degrees. Grease and flour an 11 x 16 pan.
For the cake, combine eggs and sugar mix until fluffy with an electric mixer. Add vanilla. Combine flour and baking soda together and alternately combine with pineapple and egg mixture. Mix all ingredients until combined. Pour batter into prepared pan and bake for approximately 30-40 minutes. *Use a cake tester (or toothpick) as oven temps vary, to test for doneness.
(*Insert a cake tester, found in most kitchen stores, or a toothpick, in the center of the cake at the end of the baking time. If the toothpick comes out clean, it is finished baking. If there is cake batter remaining on the toothpick, it needs more baking time.)
For the frosting, melt the butter in a saucepan until melted and add the sugar. Let bubble and caramelize, stirring constantly until the sugar is dissolved. Add cream, walnuts and coconut. Stir until ingredients are well-combined and spread over the sheet cake when the cake and frosting are warm for best results. Let cool completely, cut and serve.
Sheet cakes are back! This is an oldie, a goodie and a favorite that my mom dug up this past week, baked and shared. How lucky am I that I am able to share with you!? I also remember my grandmother baking this sheet cake and adding coconut to the frosting because she loved coconut. The cake is so moist, delicious, easy and great for a buffet dinner, picnic or the seasonal tailgating parties.